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Lamb Ragout

Total Time

1hr45mins

Prep 15 mins

Cook 1 hr 30 mins

Heavenly! I saw this recipe in a magazine at the supermarket (? Fine Cooking ? Gourmet). I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !!

Reviews

Most Helpful

As promised, we tried this tonight. You certainly have my tastes worked out Lorac, it was delicious. I really love a reduced sauce rather than a flour thickened one, as I think it intensifies the flavours, and this was no exception.
I added 2 quarted onions along with the garlic, but otherwise didn't change a thing.
All you people who aren't so fond of lamb, this is a good recipe to try.
Next time I cook a a rabbit I'll do it the same way.

Wow! Was it the cut that I used or was it the cooking method? Whatever it was, this was the most tender and tasty lamb that I have ever had. The merlot and various herbs and seasonings were perfect. Thanks!

Good stuff! I went back to the ingredients in the first paragraph listed as original--the white wine and the artichoke hearts. This was fast to put together, and then easy, you do nothing but simmer for an hour. Result is very tasty, very tender. I used meat from a leg of lamb I had deboned. Served with garlic mashed potatoes, would be nice with polenta, I think. Jan S says it would be good with a rabbit, it would be perfect with a rabbit, I think!